Just like Paw Paw, I love to plant and eat okra. It’s tall hibiscus-like foliage and flowers are resistant to the heat and drought of late summer, and it bears fruit by the multitudes. To save some of the harvest for gumbos when the weather cools, blanch and freeze the okra to preserve its freshness.
By Elizabeth Savoie Dronet
Method
First wash the okra then divide into small pods and large pods. Bring a large pot of water to a boil. Prepare an ice water bath in a large bowl to stop the cooking process.
For small pods, blanch (boil) for 3 minutes and then transfer to the ice water bath. I like to use tongs, but you could also use a large slotted spoon.
For large pods, blanch for 4 minutes and then transfer to the ice water bath.
After they have cooled, use a sharp knife to cut away the stems and then slice the remaining pod for freezing. Store in a zip top freezer bag by removing as much air as possible. I like to put enough okra in each bag for one gumbo. That way I just take the bag out the freezer and dump the entire contents in the pot.
If you’d rather fry the okra, dredge the blanched slices in the flour or cornmeal mixture and freeze on a cookie sheet before transferring to a zip top bag. Let us know if you have a favorite recipe for fried okra.
Larger sized pods
My friend Carole served this creamy and colorful dip on a birthday party buffet, and it was the first thing to disappear! I highly recommend adding it to your next party menu. It’s fresh for the summer, but also the fitting for Christmas with it’s red and green colors. My version was made with sungold tomatoes from garden and homemade pesto from the overabundance of basil I have growing. However, you can easily stop by the grocery store to pick up the three ingredients and have an appetizer in a flash.
Savoie Secrets: It's a Family Recipe 